A FINE WINE SAFARI

Tasting Notes

One of the original goals of the Cape Winemakers Guild was to allow an elite group of producers in South Africa an opportunity to push boundaries and experiment in order to produce the most profound quality wines on the market. Some of the specially selected winemakers at the CWG have made a little more effort than most to take this opportunity to make and profile wines that leave you speechless and that command instant respect.

Few have done this more effectively than Andrea Mullineux, one half of the wunderkind duo at Mullineux & Leeu Family Wines. The other half of this duo, Chris Mullineux was recently in London for the New Wave Tasting 2019 and I caught up with him over lunch at the iconic Chez Bruce restaurant to taste not only these two new CWG releases, but also the full line up of their white and red single terroir new releases.

The CWG wines are only available to buy at the auction in Cape Town but if you can’t make it, speak to Roland Peens at Wine Cellar who can bid on behalf of consumers and private clients. Contact him at: Roland@winecellar.co.za

Super fragrant and lifted with aromatics dominated by an incredible saline, mineral spicy note underpinned by stalk spice, tangerine peel and white citrus. Creamy and glycerol on the palate, the concentration is clearly marked and the white blossom, green apple and briney pithiness is effortless and magically long. Outstanding effort once again.

Grapes from Bokkeveld Shale soils on the Tradauw-Joubert estate in Barrydale but produced and aged in the Leeu Passant cellars in Franschhoek. The aromatic profile screams ‘Jura meets Tondonia’ with plush saline, spicy, peppery white citrus fruits with top notes of dusty, stony minerality. The palate is big and bold but very expressive with density, breadth and incredible concentration. Of course the wine is defined by superb balance, piercing acidity which is padded out by sensual fleshy savoury fruit gravitas. The finish shows fabulous crystallised lemons, white peach pastilles and an exotic candied persistence. Really something very special.

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I first met the talented Sam Lambson in early 2018 in a corner of Bertus Basson’s Spec & Bone restaurant while out drinking one evening with a few winemakers. While chatting, he mentioned he was studying winemaking and had made his own first wine that was still in barrel. Roll forward 18 months and Sam is in his final year of a BSc Oenology degree at the University of Stellenbosch – the perfect place to meet, and learn from, many of the region’s most talented winemakers.

On our first meeting, I did not have the good fortune to taste a barrel sample of his wine but was impressed enough to pass on his details and story to fellow Master of Wine and SA wine importer Richard Kelley MW. Richard signed Sam up and imported a small amount of his tiny volume maiden release Syrah, Stars in the Dark 2018, made from fruit located in the extreme terroir of Elim.

Anyone who has been to the area will know how cold and inhospitable the Agulhas coast can be … not an easy spot for vines to grow. There’s little rain, the winds howl and the shallow, layered shales and koffieklip-littered soils of Elim provide little nourishment for vines.

The Elim Ward is located near Cape Agulhas which is the real Southern tip of African and not Cape Point like so many visitors believe.

The ripening season is cool and lengthy yet, with their roots driven deep, the tenacious Syrah vines on this 19-year old parcel bear minute, concentrated berries with electric natural acidity. As Sam says, “some of the best things in life emerge from tough times and dark places.” Coming out the other side of depression himself has certainly taught him that. “It’s a message no other place articulates quite as elegantly as Elim.”

This wine, already sold out in the local South African market, was one of the star attractions at the recent New Wave Tasting 2019 in London in early September. However there is a small amount of stock in the UK so get your hands on a few bottles of this excellent maiden release. It’s a unicorn wine waiting to happen!

Minimalist Wines Stars in the Dark Syrah 2018, WO Elim, 13.5 Abv.

A 100% pure Syrah red with piercing black fruit aromatics that chime with seductive cherry blossom, crushed violets and dried lavender perfume which rises imperiously out the glass before the nose reverts back to more traditional Northern Rhône Syrah notes of black olive tapenade, cured meats, German deli and a saline black currant fruit intensity. The palate shows ample stony mineral tannins that underpin the fresh, cool zippy coastal acids supported by a wonderful background note of kelp and ocean sea breeze. A really super classy maiden release red from this quality obsessive producer. Sam Lambson is definitely a star to watch. Pop some of these in your cellar for a couple of years and drink over the next 5 to 10+ years.

As well as being the oldest winery in the new era of Rioja, being established in 1852, Finca Ygay remains the largest single estate in Rioja (Alta) with 300 hectares of prime vineyards. Current owner, Vicente Dalmau Cebrian-Sagarriga, Count of Creixell, has over the past 25 years in charge focused on updating and upgrading both the quality of Marques de Murrieta’s wines as well as the international reputation of the entire estate.

My last visit to the Finca Ygay estate was in 2017 after they had broken ground on their new wine cellar which received the 2018 harvest and will also take in the 2019 vintage despite the new layout only being due for completion in 2020.

With wine distribution now in 100 countries around the world, Vicente chose London as one of his first stops to launch the new 2015 Reserva Tinto and also preview their new 2010 Castillo Ygay, due for release next year.

Marques de Murrieta Reserva Rioja Tinto 2015, 14 Abv.

Grapes are sourced at the estate from vineyards located at 320m to 485m altitude with harvest starting on the 14th September and finishing on the 16th October. The 2015 is a traditional blend of 80% Tempranillo, 12% Graciano, 6% Mazuelo and 2% Garnacha. Grapes are destalked and destemmed before fermentation in stainless steel followed by 18 months ageing in 225 litre American oak barrels 7 of which are in new oak before being racked to 2nd and 3rd fill barrels.

A deliciously seductive nose of sun dried strawberries dipped in milk chocolate, ripe cherries and red bramble berries drizzled with balsamic with a subtle top note of mocha, cocoa and vanilla pod spice. The texture is plush and sensual, wonderfully elegant and fresh yet so supple and harmonious with the finest of powdery chalky tannins, sweet cherry liquor notes, strawberry confit and spicy vanilla pod oak notes on the finish. A really impressive benchmark expression of Reserva Tinto from a very good vintage in Rioja.

(Wine Safari Score: 95/100 Greg Sherwood MW)

Marques de Murrieta Dalmau Reserva 2014, Rioja DOCa, 14 Abv.

A selection of the best fruit from a 465 meter altitude plot. The 2014 is a blend of 75% Tempranillo, 15% Cabernet Sauvignon and 10% Graciano which was fermented for 11 days before 21 months ageing in new French oak Allier 225 litre barriques.

Rated internationally by critics from between 97 and 99/100, this wines reputation certainly preceded it. The aromatics are big and bold, packed full of dark chocolate, sweet black cherry and black current laced with cocoa powder and espresso vanilla pod spice. Seductive brambly black fruit notes fill the palate, punctuated by intense smokey black cherry concentration, piercing acids and layers of unctuous, hedonistic, opulent sweet tannins and glycerol fruit weight. This is certainly a very serious effort and possibly the best expression of the Dalmau blend produced to date. A seductive, thought provoking wine. Modern styled Rioja doesn’t get much better than this.

Castillo Ygay is always made from the grapes from the same La Plana single vineyard planted in 1950 and located on the highest plateau of the Finca Ygay estate at 485 meters altitude. A classical blend of 85% Tempranillo and 15% Mazuelo grapes that were picked on the 21st October. After fermentation, the wines were aged for 24 months in 225 litre American and French oak barriques.

The perfume and lifted fragrance on this wine are profound. The aromatics are more complex, nuanced and delicate than its predecessor 2009 with ethereal sweet violets, dried lavender, cherry blossom, kirsch liquor and hints of balsamic spice. The palate is more Burgundian than Bordeaux with incredible intensity and purity but also a lithe, delicate texture, weightless concentration and a long, sun raisined strawberry fruit finish. The tannins are like silk and the oak immaculately integrated already. While deemed “not ready” for release until March 2020, further time in bottle should only make this special wine even more spectacular. A real show stopper that is certain to take the world by storm. One of the best Ygay Tintos since the epic 2001 vintage.

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Meerlust Estate has been the pride of the Myburgh family since 1756. Today, the dedication to quality winemaking continues under the guidance of 8th generation, Hannes Myburgh. Cellar Master, Chris Williams has worked on the estate since 1995 and has been in charge of winemaking since 2004.

The Cabernet Sauvignon is grown on low yielding, predominantly biotite partially decomposed granite gravel topsoil rich in quartz and feldspar to a depth of approximately 600mm with a loamy clay subsoil. The Merlot vineyards are planted on more clay rich, yet well drained soils to ensure moisture retention and availability to the vines roots right through the summer. There are considerable deposits of iron-rich Laterite in the Merlot vineyards which accentuates the fruit definition and mineral profile of the wine.

The Cabernet Franc Vineyard is situated on very well drained, stony Vilafontes soil with approximately 20% clay which is ideal for this variety.The Petit Verdot is on Oakleaf 3 soils on a northerly aspect to ensure full phenolic ripeness. The 2016 growing season was unusually cool but quite dry, presenting unique problems of fruit set and ripening. Irrigation was used strategically even on the mature vineyards to ensure slow ripening and proper flavour and tannin development. The Merlot and the Cabernets were extensively suckered from early in the season, and during veraison ‘vendage vert’ was applied extensively to ensure an evenly ripe crop.

Meerlust Rubicon 2016, WO Stellenbosch, 14 Abv.

The Rubicon component parts were transferred to barrel early for malolactic fermentation in 55% new Nevers French oak, 25% second fill barrels and the remaining 20% in older French oak barrels. The final blend of the 2016 is indicative of the vintage and its impact on the estate’s vineyards with 49% Cabernet Sauvignon, the lowest in Rubicon history, with 28% Merlot, exhibiting this varieties great expression in the unusual 2016 vintage, 20% Cabernet Franc and 3% Petit Verdot. The wine was barrel aged for 16 months before bottling. Having tasted this wine a few weeks after bottling in 2018 at the winery, it has certainly settled down beautifully and first impressions suggest further ageing in bottle will only be beneficial. It is pure, bright and generous with sweet notes of plump ripe black plums, sweet cherry tobacco, sappy sandalwood, graphite and cedar spice. The palate is still a touch taut on the entry but quickly fans out onto the mid-palate with sappy sweet black plum fruits from the high percentage of Merlot and Cabernet Franc. Thoroughly honest in style, generous and approachable, this wine is both vibrantly fresh and charmingly drinkable now on release with impressively integrated creamy oak. A wine that recognizes its vintage limitations but still succeeds in delivering a wonderfully delicious and gregarious Bordeaux blend expression. Drink now until 2028+.

The essence of a great second wine always starts with premium fruit. When it comes to Vilafonté, very few South African Bordeaux blends can rival this producer’s wines for critical acclaim or consistency of premium quality, vintage after vintage. But a great second wine like Seriously Old Dirt not only has to leverage its own inherent fruit quality but also its own innate vintage conditions to shape a wine representative of its vineyard surroundings, its terroir as well as its ultimate ambition. 2017 has been the dark horse vintage in South Africa that has taken everyone by surprise, producing whites and reds of unimagined high quality when growers were grappling with peak drought conditions in the Cape.

For Vilafonte, 2017 yielded an abundant crop of high quality. Yields rose by 57% percent, despite the fourth year in a sequence of below-average rainfall for the Western Cape winelands. This follows Vilafonte’s smallest per-hectare crop in 2016 and moves back to long-term average yields. Welcome post-harvest rains in the preceding year before leaf fall, coupled with well-timed nutrient applications, allowed the vines to build up reserves before going into winter dormancy.

Winter rains in 2016 approached normal levels but fell below average in late winter to spring. Bud-break in the spring was very even, with rapid shoot growth which ceased well before bloom, allowing excellent fruit-set. Weather leading up to harvest was warm and fair with perfect ripening conditions. Harvest commenced on the 6th of February with a few short pauses and concluded on the 1st of March 2017.

Seriously Old Dirt 2017 by Vilafonte, WO Paarl, 13.5 Abv.

This sixth edition was matured for twenty-one months in older French oak barriques with the Seriously Old Dirt 2017 being a blend of 37% Malbec, 36% Merlot, 26% Cabernet Sauvignon and 1% Cabernet Franc producing 89 barrels. The wine succeeds in displaying a truly graceful elegance, freshness and the saline intensity of the vintage while never losing sight of its core role of delivering generosity, purity and sleek textural harmony and precision. Beautifully fragrant and perfumed, the aromatics reveal no less distinction than is found on the Vilafonte Series M or C with opulent layers of mocha, cocoa power, espresso, sour plum and sappy blue berry vanilla crumble. The palate and tannins are finely polished and as sleek and elegant as the chiselled lines on a Florentine white marble Adonis displaying the seductive allure of red cherry, sweet tobacco and red currant allspice. Deceptively light to medium bodied, this five star vintage red packs an inconceivable amount of pleasure into a small bottle. Luxurious and hedonistic, this is definitely a wine for the educated vinous bargain hunter who is unwilling to compromise on quality.

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Of all the new start up wineries in South Africa over the past three or four years, one of my favourites has got to be Berene Saul’s Tesselaarsdal winery who’s wines are currently made at Hamilton Russell Vineyards in consultation with winemaker Emul Ross, from fruit contracted in the Hemel-en-Aarde Ridge ward of the Walker Bay Region.

Ever since I first tasted the first release of Tesselaarsdal Pinot Noir 2015 in January 2016, I have been smitten by the wine’s reoccurring freshness, purity, and intensity, vintage after vintage.

So when I visited Berene and Emul for a flying visit in May 2019, I was thrilled to taste the component parts of the new maiden release Tesselaarsdal Chardonnay. Due to be bottled in early September, the pre-release samples I tasted back in May were most definitely super expressive and very exciting meriting a pre-release note and score.

Tasting with Berene Sauls and Emul Ross in May 2019.

Watch out for this new white addition to the Tesselaarsdal range as this wine is likely to sell out as quickly as its Pinot Noir sibling. Made from fruit sourced from the Hemel-en-Aarde Ridge from 12 year old vines, 3000 litres was produced from 5 tons of grapes or 600 cases of 6. A portion of the wine was aged in amphora and the rest in French oak barriques.

Barrel Portion:
More expressive white citrus with melted honey on warm white toast, white citrus blossom and dusty vanilla spice. Palate is creamy, glycerol and rich with a fantastic textural mouthfeel, a harmonious balance and a lemon / lime acidity to add vibrant vigour. Together with the amphora portion, this should make for a very impressive glass of ‘old world’ styled classical cool climate Chardonnay.

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I have been very fortunate to have tasted and reviewed every single vintage of red and white Savage Wines since the maiden 2011 red and 2012 white. Duncan Savage is certainly now well bedded into his new urban winery in Salt River and the 2018 range of new releases represents probably Duncan’s finest, most self assured range of wines produced to date. While certain individual back vintages may have recorded higher critical scores for wines in his range, this year’s releases are not only his most consistent quality wise but also the most confident and well honed wines produced.

With many of the Savage cuvees selling out on release, followers of Duncan’s exceptional wines are encouraged to get in quickly to avoid disappointment. As for Duncan himself, he is of the firm opinion that the Savage Red 2017 and Savage White 2018 are probably two of the best wines he has ever produced and more specifically, were made in a style that he is striving to perfect.

Tasting with Duncan Savage at his winery in Salt River, Cape Town in April 2019.

Savage Follow the Line Cinsault 2018, 13% Abv.

While only in its 5th vintage, if there was a race to create a cult wine in South Africa in the shortest time possible, this wine would stand a very good chance of winning. But with instant fame comes increased pressure and expectation and the 2018 vintage was not one of the easiest in South Africa due to drought conditions. But these 38 year old south-east facing Darling origin bush vines once again showed their true pedigree. Labelled as Cinsault, the 2018 includes 85.4% Cinsault and a slightly elevated 14.6% of Syrah, which were aged five weeks on their skins with the use of 50% of whole-bunches. The wine was aged 10 months in oval foudre (1500-2000 litre capacity). Always sublimely perfumed and fragrant, the nose boasts lifted layers of dried lavender, violets, rose petals, red crystallised cherries and hints of Turkish delight. But it is on the palate that the wine reveals a classy weightless streamlined concentration, fabulously sleek polished mineral tannins and an all round sense of finesse and harmony. A terrifically serious effort from Duncan. Pressure? What pressure! Drink from release but do cellar a few bottles for 5 to 8+ years.

(95/100 Greg Sherwood MW )

Savage Thief in the Night 2018, 13% Abv.

The maiden 2017 vintage of this wine was released to rave critical reviews last year despite this cuvee still being a work in progress. The 2018 blend retains a punchy slug of 54% Grenache, a slightly elevated 24% Syrah and a fine supporting 22% Cinsault from the Piekenierskloof. Components were fermented separately unlike 2017, with the grapes spending 10 days on their skins using 20% whole-bunches. After 10 months of ageing in 3,200 litre conical foudre and one new 225 litre barrel, the wine was bottled unfiltered off its fine lees. When I tasted this wine from barrel, I instantly remarked what a step up I thought it was even on the excellent 2017. In bottle, the aromatics display a wonderfully crisp, pure delineated red cherry scented top note with plenty of granitic minerality and graphite in support. Subtle notes of sweet sappy red currant and red plum confit allow the nose to retain an element of broodiness but there is no holding back the palate however, which bristles with delicious vibrancy, wild strawberry, a bright pin point acidity and again an opulent, glycerol weightless intensity and concentration. This really is a genuinely thrilling wine!

(94+/100 Greg Sherwood MW)

Savage Are We There Yet 2018, Malgas, 13% Abv.

Where the 2016 was perhaps a little later picked, the 2017 certainly turned heads and found and extra gear. In 2018, the blend is a 50/50 split between Touriga Nacional and Syrah, with the Syrah using 50% whole-bunches with two weeks skin contact. The wine was aged 15 months in old 500 litre barrels before bottling. This wine certainly has its own bold vinous personality and reveals a dark, deep damson plum colour and an equally deep, dark broody aromatic profile. Loaded with blue and black berry fruits, you can almost smell the sea as layers of saline black currant, kelp and piquant salty black liquorice are underpinned by a pronounced dusty, granitic, rocky minerality. With a mindful focus on freshness, Duncan manages to retain plenty of pithy mineral spice framed by dusty graphite tannins that flex a bit more muscle than either the Follow the Line or Thief in the Night blends. This is a really stellar vintage for this cuvee and perhaps the 13 year old bush vines show why Touriga and Syrah are so well suited to drought conditions. Very pure and super classy with a fine saline cassis density, this wine shows the same impressive gravitas and complexity seen on the previous 2017 vintage. A wine that looks set to impress the critics.

(94/100 Greg Sherwood MW)

Savage Girl Next Door 2018 Syrah, 13.5 Abv.

If Follow the Line has grown into a Savage cult wine, this tiny production Syrah single vineyard of 0.38 hectares grown on sandy gravel soils overlooking the Atlantic Ocean near Fishhoek, is most certainly the more serious icon wine of the range. The knarled wind battered and salt affected 13 year old trellised vines are made to struggle and normally yield little more fruit than a meagre 200 cases in a good year. 100% Syrah using 70% whole-bunches spends two weeks on its skins followed by malolatic and 10 months ageing in old neutral 600 litre barrels. South Africa has an embarrassment of riches when it comes to great Syrah wines, yet for me this wine, along with perhaps only one or two others, consistently represents the pinnacle of classical, restrained, old world character that I often envisage could have come from a grand old appellation vineyard of the northern Rhone. Always beautifully deep, rich and textured, the nose has a beguiling complexity of earthy black currants, sweet black peppercorns, black olive tapenade and cured meats. The mind and senses start wondering to foreign shores long before you even put the first sip in your mouth. Fabulously tight knit, creamy, mineral and restrained, blueberry nuances slowly give way to tart black cherry and sour raspberry coulis on the long, lingering finish. Peppery mineral tannins guide this wine confidently and elegantly like a firm hand on a boats rudder. A truly special creation, this is one wine worth hunting down and duelling for!

(95+/100 Greg Sherwood MW)

Savage Red Blend 2017, 13.5% Abv.

After a bit of vintage shuffling, last years 2015 blockbuster was the last Savage Red blend to be bottled, reverting in 2017 to a pure 100% Syrah wine made from vines grown exclusively on granitic soils in both Stellenbosch and the Swartland. Farmed biodynamically, the Stellenbosch vineyard fruit makes up the lion’s share of this wine and indeed will comprise 100% of the Savage Red in 2018.The grapes spend two weeks on their skins with 50% whole-bunches used before spending 13 months in 500 litre barrels and a further 9 months in 3,200 litre conical foudre, or just under two years elevage in the cellar. A super smart and super concentrated expression, this later release allows one to revisit the fabulously complex aromatics and balance of the exceptional 2017 vintage. Loaded with piquant blueberries, saline cassis and blackberry opulence, the nose shows strikingly complex notes of pink musk, sweet grilled herbs, black peppercorn spice and is embellished with an intoxicating exotic sweet white lily blossom fragrance. The palate intensity is also tremendously impressive with a harmonious crystalline purity and classical elegance in abundance. Showing a slightly more overt, opulent personality to the broody foursquare 2015, this wine represents an evolution and growing maturity in the red winemaking of Duncan Savage. One of his best efforts to date no doubt.

(96+/100 Greg Sherwood MW)

Savage White Blend 2018, 13.5% Abv.

As Duncan’s flagship white, the blend might sometimes evolve and alter depending on vintage conditions, but quality, freshness and balance is never compromised. From another warm, dry vintage, the vines have gotten seemingly more used to the drought conditions and winemakers have also tweaked their picking dates to focus on freshness and purity of fruit. The 2018 is an impressive blend of 54% Sauvignon Blanc, 28% Semillon and a slightly larger than usual 18% Chenin Blanc. Grapes were all whole bunch pressed and fermented with approximate 80% of the wine undergoing malolactic fermentation before being aged 10 months in old 500 litre oak barrels. A magnificently intelligent blend of Kaaimansgat, Villiersdorp and Piekenierskloof fruit, it displays a fresh, cool, crystalline vibrancy, fragrant pithy white citrus and green apple zest and a subtle waxy, fleshy, bruised pear savoury hint. On the palate, the message of clarity, purity and precision is clear to see with sherbety acids spritzing up the fringes and adding extra frame and linearity to the exotic tart tangerine, grapefruit, kumquat and pineapple pastille concentration. A very distinguished winemaking display yet again to produce a wine that is lithe and elegant, finely balanced yet intense and surely among the most sophisticated Savage white blend vintages produced to date. Drink on release and over the next 4 to 8+ years.

(95/100 Greg Sherwood MW)

Savage Never Been Asked To Dance Chenin Blanc 2018, 13.5 Abv.

Duncan’s knowledge of old vine Paarl vineyards is well known and this 100% Chenin Blanc from 64 year old dry land grown bush vines on granite soils is a fabulous expression of what is possible in this region. Whole bunch pressed and fermented and aged in neutral Stockinger 600 litre barrels for 10 months, this second vintage rises to new heights after a very solid 2017 effort. The 2018 is altogether less pithy and herbal than the last vintage, instead conveying more classical notes of dusty granitic minerality, white citrus, creamy pineapple pastille fruits and sweet lemon biscuit notes. Top quality old vine Paarl Chenin Blanc has a pronounced signature and this wine has it written all over it thanks to Duncan’s minimal intervention and focus on terroir and site. Elegant and harmonious across the palate, this wine is deliciously fleshy and glycerol, ultra pure and cool but also sophisticated and seamlessly light on its feet. You could not ask for more purity or varietal typicity. Duncan has really nailed it in 2018 with this fabulous old vine Chenin fruit.

(94/100 Greg Sherwood MW)

Not Tonight Josephine Straw Wine 2018, 11% Abv.

As a category, Chenin Blanc straw wine can probably be regarded as one of the most successful and critically acclaimed in South Africa if international journalists’ scores are to be followed. But having tasted a lot of straw wine globally, the purity, richness, balance and intensity that Duncan has achieved on this maiden 2018 is certainly quite impressive. 100% Chenin Blanc grown on rocky sandstone from the Pienenierskloof farm of Tierhoek was dried for three weeks and then left for five days on its skins as whole-bunches followed by foot treading. Resulting grapes were basket pressed into small barrels for the remainder of fermentation and for a further 10 months of ageing. At 294 g/l residual sugar, a 9.5g/l TA and with only 850 x 37.5cl bottles produced, you can expect the scramble to begin swiftly for this little rarity. Dark yellow golden in colour, the nose exhibits fabulously exotic notes of granadilla, sun dried yellow peaches, dried straw spice, orange marmalade, creamy yellow fruit pastries with custard and classic dried apricot roll. Super supple, elegant and fleshy in the mouth, at no point does it become clawing or over bearing. Fabulously balanced with finesse and well honed winemaking, this wine will appeal to a whole new cross section of Savage consumers. Eminently ageworthy of course, you can drink this sweet gem over the next 20+ years.

(95/100 Greg Sherwood MW)

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Greg Sherwood MW is a London based South African Master of Wine and Fine Wine Buyer at Handford Wines in South Kensington. He is a regular judge at the Decanter World Wine Awards, SA Top 100, Nederburg Wine Auction and WOSA World Sommelier Awards, and tastes many of the world's finest wines every week. Join Greg on a safari into wine - you might even spot a few unicorns!